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|
| Metric |
American |
Ingredients |
|
Panna Cotta
|
|
| 280 gr |
10.0 oz |
Whole Milk |
| 530 gr |
19.0 oz |
Heavy Cream |
| 71 gr |
2.5 oz |
Sugar |
| 3 pc |
|
Lime-Zest |
| 1 pc |
|
Vanilla Bean, Bourbon Madagascar, 092001 |
| 4 pc |
|
Sheet Gelatine Platinum, 018019 |
| Cranberry Hibiscus Tea Berrie Sauce |
| 400 gr |
14.0 oz |
Water |
| 20 gr |
2/3 oz |
Cranberry Hibiscus Tea |
| |
|
|
| 450 gr |
16.0 oz |
Berries (Raspberry, Blueberry, Red Currant...) |
Soak gelatin sheet in cold water.
Zest limes.
Combine whole milk, heavy cream, sugar and scraped vanilla
bean in a sauce pan.
Add lime zest.
Bring mix to a boil.
Add soaked gelatin sheets. Pour in desired molds and refrigerate.
Bring water to a boil and add tea leave
Let infuse for about 1/2 hour
Strain to remove Tea leafs. Heat tea to 150 F and add berries.
Let set.
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